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Take one or two heads of garlic with the paper still on. Drizzle with olive oil and roast at 350 degrees for at least 30 minutes. (I just put mine in with whatever I am roasting). The cloves become a beautiful paste. Squeeze the garlic out of each clove onto a fresh warm bread or a good cut of meat.

Garlic lovers would enjoy an Arabic/Lebanese sauce called "toum" It is simple to make and there are lots of recipes online, it is made with raw garlic, lemon, salt, and chilled olive oil. The technique is similar to making mayonnaise but without egg.
excellent as a sauce or dip with meats and/or breads like pita.

I'm hoping that someone can give me advice about Spanish Roja. I have a lot of it this year.

I really like the flavor of SR when it's raw, but I've been really disappointed using it in cooking - the flavor is so easily gone!
- Used some in roasted tomato sauce - no garlic taste detectable at all.
- Used a ton in chinese food stir fry - got one little taste from a larger piece, nothing else.
etcetera... it is basically wasted on cooking.
I had thought to make garlic powder with the extra but I can only guess that it too will be tasteless if used in cooking.
What to do with it? (aside from the 'toum' recipe that uses a whole cup of raw cloves )

I'm hoping that someone can give me advice about Spanish Roja. I have a lot of it this year.

I really like the flavor of SR when it's raw, but I've been really disappointed using it in cooking - the flavor is so easily gone!
- Used some in roasted tomato sauce - no garlic taste detectable at all.
- Used a ton in chinese food stir fry - got one little taste from a larger piece, nothing else.
etcetera... it is basically wasted on cooking.
I had thought to make garlic powder with the extra but I can only guess that it too will be tasteless if used in cooking.
What to do with it? (aside from the 'toum' recipe that uses a whole cup of raw cloves )

Add the garlic late in the cooking the more you cook it the milder it gets.

In a medium bowl, whisk the egg yolks. Temper by slowly whisking in about 1 cup of the hot broth. Remove the soup from the heat. Off heat, vigorously whisk the egg yolks into the soup, then whisk in the vinegar. Taste and season with salt and pepper.

To serve, fill individual bowls with the crouton mixture, then ladle the soup over them. Drizzle with additional oil, if desired.

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Recipe from Milk St.
177milkstreet.com

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